We fell in love with this special Balsamic for its rich, silky texture and deep, sweet flavor profile. It’s the sort of flavor you can only get from aged Balsamic, made in oak barrels over long Winters. The Trebbiano and Lambrusco grapes are grown organically and hand-selected by Balsamic maker Nicolo Verrini. His passion for Balsamic was passed down by his grandfather, who started making Balsamic Vinegar back in the 60’s. Nicolo is a firm believer that the best Balsamic begins with the best grapes, and his goal is to preserve the beauty that Mother Nature provides. I use it on EVERYTHING — cheese, salads, and sometimes on a spoon in the middle of the night when nobody is watching!

Our Basiya ginger is grown in a family-run food forest in the Amarwara Region of Madhya Pradesh alongside mango, moringa, and fig trees. This heirloom variety is what the local farmers grow to keep and use in their own homes. Known for its enduring fragrance and subtle sweetness, this ginger is commonly used medicinally and in cooking.

Flamingo Estate has taken its raw, antioxidant-rich Wildflower honey and infused it with the iconic Morita Chile, grown organically at nearby Windrose Farms. Morita Chiles are ripe jalapeños that have turned red and fruity. They are then dehydrated, rehydrated, and smoked with applewood from the farm's trees.

Biryani is a celebration of aromatic, spice-laden rice cooked with hearty, marinated fillings. Every region of South Asia boasts their take on biryani as being the best there is. Without taking sides, we're proud to have created a blend that makes a damn good platter of biryani on its own, or acts as a deeply flavorful base for you to make a specific regional variation with! A perfect balance of spicy, salty, warming, earthy, and umami flavors, our masala is at once decadent and simple, distinct and customizable.

Sourced from 68 small regenerative family farms across India and Sri Lanka, the spices in this jar have been chosen for their flavor, freshness, and potency. In our commitment to building a more equitable spice trade, we pay an average 6x premium to our farm partners.

Ingredients:

Flamingo Estate's hand-crafted biointensive Blackberry Vinegar is fermented from brambles of wild-growing organic Triple Crown and Chester Blackberries, using native yeast and aged in oak barrels. This vinegar, culled from simple and traditional methods, is raw and alive with a fruity tang that lingers on the tongue. Enjoy on salads, in sauces, or as a shrub.

Built on a creamy buttermilk base, Buttermilk Ranch Dip brings together parsley, buttermilk powder, garlic powder, onion powder, dill, chives, and black pepper for a classic tangy profile. It works especially well with veggie trays, chips, wings, sandwiches, baked potatoes, and dressings, delivering cool, rounded flavor with subtle herbal depth. A natural match for beef, chicken, and light fish, where its creamy tang balances both rich and delicate dishes.
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\nMake an excellent topping for baked potatoes and a flavorful spread for sandwiches and wraps. Prepared as an aioli-style condiment, it also pairs beautifully with vegetables, seafood, roasted potatoes, grilled meats, and other everyday dishes, bringing balanced flavor and herbal depth to both casual gatherings and simple meals. Approximately 6 party servings per container. 3 oz tin.